Sautéed Eggplant, The "Cèpes of the Poor" from The Cooking of South West France by Paula Wolfert

Name: Sautéed Eggplant, The "Cèpes of the Poor" from The Cooking of South West France by Paula Wolfert
Ingredients: Salt; freshly ground pepper; 1½ tablespoons chopped flat-leaf parsley; 1 teaspoon finely chopped fresh garlic; 1½ tablespoons rendered duck fat or olive oil; Pinch of sugar; 1½ tablespoons Coarse kosher or pickling salt; 3 small (5- to 6-ounce) very fresh, very firm purple Italian eggplant, preferably homegrown or farmers’ market quality

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The texture of cooked eggplant is mushroomlike and its color and appearance, bright and alive, but, of course, it lacks the delicate flavor of the real thing. Try frying slices in duck fat as an ac...

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Ingredients

Salt
freshly ground pepper
1½ tablespoons chopped flat-leaf parsley
1 teaspoon finely chopped fresh garlic
1½ tablespoons rendered duck fat or olive oil
Pinch of sugar
1½ tablespoons Coarse kosher or pickling salt
3 small (5- to 6-ounce) very fresh, very firm purple Italian eggplant, preferably homegrown or farmers’ market quality